Grandma’s recipe – sundried tomatoes
Tasty Sundried Tomatoes
With Autumn just beginning, our home gardens are bursting with good food. Do you have any round red balls of delicious tomato ripeness waiting to be picked?
It doesn’t matter what type, any tomato can be dried, enhancing that beautiful tomato-y flavour into one bite! Great paired with cream cheese or on an antipasto platter, sundried (or oven dried) tomatoes are a flavourful and colourful addition to any platter. Add some of these tasty gems to your favourite quiche or omelette for a little extra zing!
Ripe tomatoes (the riper they are, the longer they take to dry)
Herb and Garlic Salt
Dried Rosemary, oregano, basil or thyme
Cut your tomatoes in half lengthways and lay cut side up on a wire rack over a lined oven tray.
Lightly spray the tomatoes with olive oil, and sprinkle with a little garlic salt and herbs of your choice.
Place in the oven at 150c and cook until dried and leathery. If tomatoes are browning too much, reduce oven temperature to 120c.